JPS63164841A - Production of lactic acid fermentation product - Google Patents

Abstract

PURPOSE:To produce a lactic acid fermentation product having excellent flavor in a short time, by adding a specific oligopeptide blend to a milk component- containing raw material to carry out lactic acid fermentation. CONSTITUTION:Proteins, e.g. egg white, are enzymically hydrolyzed in the coexistence of an endo type protease and exo type protease in an aqueous system for 0.5-10hr to provide (B) an oligopeptide blend having 2-15 average chain length derived from the proteins other than milk component-containing proteins. 0.05-10pts.wt. component (B) (dried material) is then added to (A) 100pts.wt. milk component-containing raw material, e.g. cow's milk, and the resultant blend is homogenized. Lactic acid bacteria are then added to carry out lactic acid fermentation.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention provides a method for producing a lactic acid fermentation product in a short time (promoting lactic acid fermentation).

(Prior art) Amino sugars (Special Publications in 1973) have traditionally been used as promoters of lactic acid fermentation.
-3189), enzymatically decomposed low-molecular-weight peptides of specific animal meat (Japanese Patent Publication No. 56-5134'), combination of malt extract and whey protein thawed product (Japanese Patent Publication No. 59-220153),
Method for treating melted protein raw material with soy sauce lactic acid bacteria
5-39308. 51-36340, etc.) are known. However, amino sugars require complicated processing, and specified animal meat is difficult to obtain in large quantities, making it impractical. In the present application, the oligopeptide itself is not subjected to lactic acid fermentation like soy sauce, etc., but is added to a milk component-containing raw material to promote lactic acid fermentation of the milk component-containing raw material.

(Problems to be Solved) The present inventors aimed to promote lactic acid fermentation of raw materials containing milk components. More preferably, using raw materials that are as easily available as possible,
The purpose was to promote short-term lactic acid fermentation with excellent flavor.

(Means for Solving the Problem) In order to achieve the above object, the present inventors investigated various proteins and their melted products, and found that milk component proteins such as casein and their melted products have an extremely effective lactic acid fermentation promoting effect. Although it is small, melted products of proteins other than proteins contained in milk components, such as melted products of oilseed proteins such as egg white or soybean protein, with a specific chain length range, are lactic acid of milk component-containing raw materials. They discovered that it has a fermentation promoting effect and completed the present invention.

That is, the present invention is a method for producing a lactic acid fermented product, which is characterized in that a mixture of oligopeptides having an average chain length of 15 or less derived from proteins other than milk component proteins is added to a milk component-containing raw material, and the mixture is subjected to lactic acid fermentation.

The milk component-containing raw material of the present invention needs to contain at least one milk component. For example, it is necessary to contain casein, lactalbumin, lactose, whey, skim milk powder, etc. It may also contain enzymatically decomposed products of these components. For example, part or all of the casein and lactalbumin components may be decomposed by these enzymes (the molecular weight is not particularly limited as long as the average chain length is 2 or more). The combination of the milk component and the oligopeptide mixture of the present invention has the effect of promoting lactic acid fermentation.

The oligopeptide mixture used in the present invention is suitably a mixture of oligopeptides derived from proteins other than milk-containing proteins and having an average chain length of 15 or less (2 to 15). Oligopeptide mixtures derived from milk-containing proteins such as casein and lactalbumin have extremely little effect on promoting lactic acid fermentation. Usually, oilseed proteins such as egg white and soybean protein are preferred because they are easily available, have a high protein content, and are easy to put into practical use at an industrial level. Special proteins are not only difficult to obtain in large quantities, but also difficult to mass-produce at low cost, and therefore have no industrial advantage.

For example, proteins derived from animals that are not easily available, such as special cervid skeletal muscles, are impractical and inappropriate.

Furthermore, although malt has been conventionally used as an extract in various fermentations, it has a low protein content and is therefore impractical and unusable as a raw material for the oligopeptide mixture of the present invention.

The average chain length of the oligopeptide mixture used in the present invention is 15
If it exceeds this, the lactic acid fermentation promoting effect will decrease.

Furthermore, if the average chain length is short and is comparable to that of an amino acid, not only will the lactic acid fermentation promoting effect be reduced, but the obtained lactic acid fermented product will have an unpleasant flavor peculiar to amino acids, which is not desirable.

Usually, an average chain length of 2 or more is appropriate. Furthermore, if the free amino acid content exceeds 25%, the lactic acid fermentation promoting effect may decrease or an unpleasant flavor peculiar to amino acids may occur.

The oligopeptide mixture can be produced by hydrolyzing proteins in an aqueous system using protease using a known method, but this usually produces a bitter taste, so it is preferable to use the method disclosed in Japanese Patent Application No. 60-281685. It is appropriate to enzymatically decompose proteins for 0.5 to 10 hours in an aqueous system coexisting with endo-type protease and exo-type protease to obtain an oligopeptide mixture with no bitterness and excellent flavor.

In the present invention, 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight, of an oligopeptide mixture (as a dry product) having an average chain length of 15 or less is added to 100 parts by weight of the milk-containing raw material, and lactic acid fermentation is carried out. That is appropriate.

If it is less than 0.05 part by weight, the effect of promoting lactic acid fermentation will be small;
Even if it exceeds 0 parts by weight, the effect of promoting lactic acid fermentation will be reduced. This is presumably due to the osmotic pressure of the oligopeptide mixture used in this application.

The present invention has the effect of promoting lactic acid fermentation mainly by lactic acid bacteria in lactic acid drinks, yogurt, kefir, cheese, etc. for example,
When producing yogurt using milk, it takes about 8 hours to reach the target acidity, but by adding the oligopeptide mixture of the present invention, the target acidity can be reached in about 1/2 the time. Further, in the production of yogurt using skim milk powder, it takes about 5 hours to reach the target acidity, but by adding the oligopeptide mixture of the present invention, the target acidity can be reached in about 3.5 hours. Furthermore, the flavor of the resulting yogurt can be improved to make it more delicious.

As explained above, the present invention can provide not only a lactic acid fermented product with accelerated lactic acid fermentation but also a lactic acid fermented product that is excellent in flavor. Further, the oligopeptide mixture used in the present invention may be used not only for lactic acid fermentation, but also for yeast fermentation, mold fermentation, other bacterial fermentation, or fermentation in which these coexist.

(Example) Embodiments of the present invention will be described below with reference to Examples.

Experimental Example 1 Isolated soybean protein (Fujipro R [manufactured by Fuji Oil Co., Ltd.] 100g)
A 5% aqueous solution (pH 7) of Actinase As (manufactured by Kaken Pharmaceutical Co., Ltd.) containing endo-type and exo-type proteases I
Enzymatically decompose the enzyme at 50°C for 5 hours using p1), then heat it at 70°C for 30 minutes to inactivate the enzyme, and then
The supernatant obtained by centrifugation at rpm x 20 minutes was spray-dried to obtain a soybean oligopeptide mixture. The average chain length was measured using the method described in JP-A-60-281685 and was found to be 7.7 (free amino acid content was 18%).

Example 1 A mixture of Milk Loom 1, 4.8 g of skimmed milk powder, and 0.2 g of the soybean oligopeptide mixture obtained in Example 1 was heated to 50 to 60°C, and then mixed using a homogenizer to
Homogenized at 50 kg/-, heated at 80-90°C for 10 minutes, then cooled to 42°C, culture starter (Lactobacillus bulgaricus)
and Streptococcus thermophi
Acidity: 1.1 lus of mixed starter was cultured in milk medium for 17 hours. Number of bacteria 9 x 10 to the 8th power f [M/mj? ) 1ml
was added to carry out lactic acid fermentation at 42°C, and changes in acidity and bacterial count over time were observed. The results are shown in Figure 1.

As a control, skim milk powder 5. was used instead of the peptide.
0g was used.

As is clear from Figure 1, the control took 5 hours to reach the acidity level of 0.8, which is the final level of yogurt, while the yogurt to which the soybean oligopeptide mixture was added took 3 hours.
It only took 5 hours.

Moreover, the obtained yogurt was also more delicious than the control.

Experimental Example 2 Using egg white, an egg white oligopeptide mixture having an average chain length of 5.3 and 15% of free amino acids was obtained in the same manner as in Experimental Example I.

Example 2 Yogurt was produced in the same manner as in Example 1, using the egg white oligopeptide mixture obtained in Experimental Example 1 instead of the soybean oligopeptide mixture in Example 1.

The time required for the acidity to reach 0.8 was 3.5 hours, the same as in the case of the soybean oligopeptide mixture in Example 1, and a yogurt with good flavor was obtained.

Experimental Example 3 Commercially available casein was hydrolyzed in the same manner as in Experimental Example 1 to obtain a casein oligopeptide mixture with an average chain length of 5.4 and a free amino acid content of 13.3%.

Comparative Example 1 Yogurt was obtained in the same manner as in Example 1, using the casein oligopeptide mixture obtained in Experimental Example 3 instead of the soybean oligopeptide mixture.

It took 5 hours for the acidity to reach 0.8, and no lactic acid fermentation promoting effect was observed.

Comparative Example 2 Amino acid composition (average chain length 1.0, amino acid composition was prepared to be the same as that of the soybean oligopeptide mixture), isolated soybean protein (Fujiburo R manufactured by Fuji Oil ■),
Yogurt was produced in the same manner as in Example 1, using the unhydrolyzed (non-hydrolyzed)) in place of the soybean protein peptide mixture of Example 1. Regarding the fermentation time and flavor to reach acidity of 0.8, it takes 5.0 hours for the amino acid composition, which has an unpleasant taste peculiar to amino acids, and it takes 5 hours for soybean protein, which is not suitable in terms of flavor. there were.

Example 3 Yogurt was obtained in the same manner as in Example 1, except that the amount of the soybean peptide mixture obtained in the same manner as in Experimental Example I was changed as shown in Table-1. The time required for the acidity to reach 0.8 is also shown in Table 1.

(Margin below) Table-1 Addition ratio (g) Fermentation time (Hr) 05.0 0.05 4.5 0.2 3.5 1.0 3.2 5.0, 3.8 1). 0 6.0 No gelation Experimental Example 4 2 kg of 10% isolated soy protein aqueous solution (pH 7,0) was mixed with Protin-AC (manufactured by Daiwa Kasei > 200 mg).
Hydrolyzed at 50℃ for 5 to 10 hours, readjusted to pH 7, then 70℃
The enzyme was inactivated by heating for 30 minutes at 5,000 RPM, and the supernatant was obtained by centrifugation at 5,000 RPM.
8. A soybean oligopeptide mixture with a free amino rv of 10.5%, (2) A soybean oligopeptide mixture with an average chain length of 17.0 and a free amino acid content of 0.5%.

Example 4 Using the soybean oligopeptide mixture obtained in Experimental Example 4,
Yogurt was obtained in the same manner as in Example 1.

■In the case of a soybean oligopeptide mixture with an average chain length of 6.8 and 0.5% free amino acids, it takes 4.0% to reach an acidity of 0.8.
Time required, ■Average chain length 17.0, free amino acids 0°5%
In the case of the soybean oligopeptide mixture, it took 5.0 hours to reach an acidity of 0.8. Each exhibited a slightly bitter flavor.

(Effects) As explained above, the present invention makes it possible to shorten the lactic acid fermentation time (promote lactic acid fermentation) when fermenting milk #J such as yogurt and cheese.

[Brief explanation of the drawing]

FIG. 1 is a diagram showing the relationship between acidity and time in lactic acid fermentation of a milk-skim milk powder aqueous solution, where . . . represents the addition of a soybean oligopeptide mixture, and 〇-.--.-〇 represents no addition. Procedural amendment (method) % formula % 1. Indication of the case Patent Application No. 309345 of 1985 2. Name of the invention Method for producing lactic acid fermented products 3. Person making the amendment Relationship with the case Patent applicant address Osaka City 6-1 Hatamachi to Minami-ku Name Fuji Oil Co., Ltd. Representative Hiroshi Hisamoto 4, Agent address 1-32-12-5 Higashi Mikuni, Yodoyo-ku, Osaka City Date of amendment order (shipment date) 62 ,5,13: ,,-,,,,-+-. Kusu 7, Contents of correction

Claims (5)

[Claims] (1) A method for producing a lactic acid fermented product, which comprises adding a mixture of oligopeptides having an average chain length of 15 or less derived from proteins other than milk-containing proteins to a milk-containing raw material and carrying out lactic acid fermentation. (2) 0.05 to 10 parts by weight of an oligopeptide mixture with an average chain length of 15 or less derived from a protein other than milk-containing protein is added to 100 parts by weight of the milk-containing raw material, and lactic acid fermentation is carried out. The manufacturing method described in (1). (3) The production method according to claim (1), wherein the protein other than the milk-containing protein is an oilseed protein such as egg white or soybean protein. (4) The production method according to claim (1), wherein the free amino acid content of the oligopeptide mixture is 25% or less. (5) The oligopeptide mixture is an oligopeptide mixture with extremely low bitterness obtained by enzymatically decomposing proteins other than milk-containing proteins in an aqueous system coexisting with endo-type proteases and exo-type proteases for 0.5 to 10 hours. A manufacturing method according to claim (1).